Deviled Eggs Serves 6 8 eggs (2 extra in case of peeling trauma LOL) 1/2 teaspoon salt 1 teaspoon white vinegar 1/2 teaspoon smoked hot paprika Pinch of cayenne 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 1/2 teaspoon cider vinegar 1 tablespoon lemon juice About 12 hours before you cook the eggs, pull them out of the fridge, and lay each egg on its side in the carton. This will center the yolks for cooking. Place the eggs in a heavy pot, cover by an inch with lukewarm water, and heat on medium high. Bring to a boil and then add 1/4 teaspoon of the salt and the teaspoon of white vinegar. Cover the pot and turn off the heat. Set a timer for 10 minutes. Prepare an ice bath by filling a medium bowl half with water and half with ice to cool the eggs. When eggs are done, place them in the ice bath and let cool completely. Gently crack the eggs by rolling them against a counter. Place the eggs back in the water to soak for 30 minutes. This will make it easier to peel the eggs. Peel the eggs and cut them in half. Pry…